Kay’s Christmas Lasagna
8 oz lasagna noodles
2 lb. Part Skim Ricotta
2 bags Sargento 6 cheese Italian Blend
1 lb Hamburger
1 lb Bulk Garlic Sausage
(If you don’t have some of your own scratch red sauce: 2 Jars NO SUGAR ADDED prepared spaghetti sauce, (Barilla, Colavita, etc.)
1 Sweet onion (Vidalia, WalaWala, etc.)
Fresh Garlic (to taste)
1 bag spinach (cleaned and lightly chopped)
Other vegetables (optional)
In a stock pot, sauté onions. When they are clear add hamburger, sausage. Cook through. Add Garlic, Sauce, simmer for about an hour, adding additional sauce if necessary
In a mixing bowl add ricotta and spinach (and other optional vegetables), mix thoroughly. (I used to cook the noodles, but not anymore – I haven’t noticed any taste difference, only a difference in how I feel about making lasagna!)
Layer as follows in a pan of your choice: (I alternate between those little individual loaf pans (makes distribution to Dad and others easy) and a big loaf pan:
Sauce
Noodles
Ricotta/Spinach mix
Italian cheese
sauce
noodles
ricotta/spinach mix
Italian cheese
sauce
noodles
sauce
Italian cheese
Bake at 350 for about 30 – 45 minutes (depending on your pan choice) Until top is browned, and sauce is bubbly. . . .Let stand for a few minutes, while you gather your ravenous guests to the table!
Dad’s Favorite Beef Stew
1/3 cup flour
1 t. salt
1/2 t. black/red pepper mix
2 .5 lb. stew beef (ask the butcher for the good stuff! No cheap meat!!)
4 T. shortening
5 cups boiling water
1 T. lemon juice (real lemon juice, please!)
1 T. Worcestershire
2 t. sugar
1 large onion, coarsely chopped
2 bay leaves
1 rosemary sprig
1 lb. baby carrots (cleaned)
1 bag white niblets frozen corn
6 big potatoes, peeled and chopped
Mix the flour, salt and pepper and roll the beef cubes in the mixture. Shake off excess.
Heat oil over high heat in heavy pot with a cover. When the oil is very hot, add the beef, about 7-8 pieces at a time so as not to crowd them. Brown on all sides, remove.
When the last batch of beef is done, return all to the pot and pour in the boiling water. STAND BACK! It will spit, sputter and boil.
Stir and add Worcestershire, sugar, onion, bay leaves, rosemary.
Lower heat, cover, simmer for 2 hours, or until meat is tender.
Add carrots, potatoes, corn and cook until vegetables can be pierced easily with a fork.
Serve with warmed French bread and a rich red wine.